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Milk, buttermilk, 0.3 % fat

	Energy Distribution % of total food energy
	Protein, total	37.7 %
	Fat, total	12.4 %
	Carbohydrate, total	49.9 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	153	kJ
Protein, total	3.4	g
total-N	0.5	g
Fat, total	0.5	g
saturated fatty acids	0.3	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0	g
Carbohydrate, total	4.5	g
carbohydrate, available	4.5	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.8	g
Moisture	90.8	g

Vitamins
Vitamin A	4.43	RE
retinol	4.25	μg
ß-carotene	2.2	μg
Vitamin D	0.077	μg
D3 cholecalciferol	0.077	μg
Vitamin E	0.013	aTE
alpha-tocopherol	0.013	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.039	mg
Vitamin B2, riboflavin	0.171	mg
Niacin equivalents	0.878	NE
niacin	0.078	mg
tryptophan	0.8	mg
Vitamin B6	0.042	mg
Pantothenic Acid	0.275	mg
Biotin	1.4	μg
Folates	2.9	μg
Vitamin B12	0.34	μg
Vitamin C	0.3	mg

Minerals
Sodium, Na	44.3	mg
Potassium, K	156	mg
Calcium, Ca	121	mg
Magnesium, Mg	12.2	mg
Phosphorus, P	92	mg
Iron, Fe	0.04	mg
Copper, Cu	0.009	mg
Zinc, Zn	0.42	mg
Iodine, I	24.3	μg
Manganese, Mn	0.008	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.52	μg
Nickel, Ni	0.977	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	3.67	g
Maltose	0	g
Saccharose	0	g
All sugars, total	3.71	g
Starch	0	g

Lipids
C 4:0	0.017	g
C 6:0	0.011	g
C 8:0	0.007	g
C 10:0	0.016	g
C 12:0	0.019	g
C 14:0	0.055	g
C 16:0	0.148	g
C 18:0	0.051	g
C 14:1	0.007	g
C 16:1	0.011	g
C 18:1, n-9	0.111	g
C 20:1, n-11	0.006	g
C 18:2, n-6	0.01	g
C 18:3, n-3	0.004	g

Sums lipids
Sum saturated	0.324	g
Sum monounsaturated	0.135	g
Sum polyunsaturated	0.014	g
Sum n-3 fatty acids	0.004	g
Sum n-6 fatty acids	0.01	g
Trans fatty acids	0.022	g

Cholesterol
Cholesterol	6	mg

Amino acids
Isoleucin	190	mg
Leucine	310	mg
Lysine	280	mg
Methionine	85	mg
Cystine	22	mg
Phenylalanine	170	mg
Tyrosine	150	mg
Threonine	140	mg
Tryptophan	48	mg
Valine	230	mg
Arginine	110	mg
Histidine	96	mg
Alanine	110	mg
Aspartic acid	270	mg
Glutamic acid	650	mg
Glycine	64	mg
Proline	330	mg
Serine	190	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0168